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Cooling Down My Hot Enchilada Sauce

I roasted two kinds of green chiles. A mild long green and pasillas. I peeled and got rid of all seeds. Added an onion, chicken stock, garlic to my saucepan and boiled for 20 minutes. Used my immersion blender and added some cumin and Mexican oregano. This stuff is HOT! Thought both my chiles were on the mild side.

How do I tame this stuff? The consistency is perfect. Didn't want to add just more chicken stock in fear I would thin it out too much. TIA.

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  1. HOT is in the tolerance of the taster. It is difficult to tell you how much of what to add to reduce the heat. Maybe a 28-oz. can or 2 of tomato puree. I don't know how much the addition of other ingredients will change the character of what you originally wanted to make.

    My capsaicin tolerance is such that I use habaneros fried in olive oil as a condiment in sandwiches.

    1. I'll agree with chilidude. Hot is in the tongue of the beholder. However, I have found that the tame medium to mild chilis of even the same type can range in spiciness. So perhaps you got yourself some hotter than average pasillas? I've found this to happen occasionally with pablanos, occasionally they will have way more kick than usual. Doesn't bother me much, but my wife reaches for milk when this happens.

      One idea would be to make a second batch, but test the chili's first, and remove the ribs as well - those can contain plenty of heat. Once you're satisfied that the second batch matches the first but with less heat - then combine them.

      1. The heat in chiles is more in the ribs and membranes than the seeds. You can try adding a little bit of heavy cream, half & half, sour cream or Mexican crema. This may help tame the heat. Also a little sugar sometimes helps.

        1. I think Dining Diva is on right on track. A jack cheese infused bechemal could also have similar results...toning down the heat wihout changing consisitancy

          1. After I took the sauce out this morning, it seems to have mellowed. I am going to leave it alone. It's to my taste very hot, just not these client's taste. Also, the crema would be excellent, except it has to stay low fat.

            2 Replies
            1. re: personalcheffie

              Then use a reduced fat sour cream or reduced fat cream cheese. You could also use non-fat or 1% regular milk. However, if you use regular milk the sauce might be a little too loose, in which case all you'd probably need to do is to simmer it to reduce the excess liquid and you get back to the desired consistency. Most Mexican sauces are fairly forgiving.

              1. re: personalcheffie

                I've had good luck with plain, fat-free yogurt